Gougères – French Cheese Puffs

1 March 2010

Gougères - French Cheese Puffs

Gougères – French Cheese Puffs

Gougères are classic French cheese puffs made with choux pastry and grated cheese (Gruyère / Comté). French they may be but it was in Russia that I really took a liking to them.

I blame it on the French bakery Volkonsky‘s, which was in dangerous proximity to Katya’s Moscow appt. A small bakery / café selling delicious pastries, sandwiches, breads and coffee not to mention gougères.

It was a lesson in how something so innocent can be so addictive … I could have eaten them by the handful.

In memory of  Volkonsky’s gougères, here is  my recipe (see link Gougères below):

Gougères – French Cheese Puffs Recipe : ERIKA ALLISTON – Sweet Pea Blog

  • 250 mL cold water
  • 75 gr unsalted butter (in small cubes)
  • 3 pinches salt
  • 150 gr white flour (sifted)
  • 4 eggs
  • 80 gr Gruyère cheese (finely grated)
  • grated nutmeg to taste

Chou Pastry – Method:

  1. Place water, butter & salt in a sauce pan. Heat till just boiling.
  2. Remove from heat.
  3. Add flour all at once. Using a wooden spoon, stir vigorously untill a smooth dough forms (see photo)
  4. Let cool for 5 minutes.
  5. Add 1 egg, mix well. Don’t panic, it will take a few minutes of vigorous stirring for the egg to fully mix in. At the beginning the dough will separate and look lumpy, just keep stirring!
  6. Repeat step 5 for remaining three eggs, adding them one by one.
  7. Now fold in the grated cheese & nutmeg.

Baking – Method:

  1. Pre-heat oven to 200°C (normal not convection heat)
  2. Using a teaspoon, place generous dollops of dough on a lined baking sheet (see photo), leaving 2cm  / 1 inch between them. *
  3. Bake for 18-20 minutes.
  4. Let cook and serve immediately. You can keep and reheat the gougères but they will lose their perfect consistency

NOTE : other recipes suggest chilling the dough before baking ie. 30-60 minutes in the fridge. I tired this and felt that it didn’t make a large difference, except that when cooked my gougères were slightly paler in colour  and softer in texture.

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3 Responses to “Gougères – French Cheese Puffs”

  1. Bo Says:

    Those cream puffs look delicious…Great photos too!

  2. Ed Schenk Says:

    I learned these in cooking school. Great stuff!


    • Hi Ed,
      thanks. I have tried making them before but the choux dough was a little too thin, so while the taste was there the puffs didn’t hold their shape well.
      I didn’t have that problem this time.
      Did you learn how to make macarons in cooking school, if yes any suggestions ie) aging egg whites?

      Erika


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